Tender roasted courgettes are topped with a creamy anchovy and caper dressing, bringing a punchy, salty contrast. Finished with toasted pine nuts and fresh parsley, this is a simple yet elegant way to make seasonal courgettes shine.
Serves 4 as a side
4 medium courgettes, halved lengthways
4 Ortiz or Talatta anchovy fillets
⅓ cup Sabato aioli
Extra virgin olive oil (EVOO)
2 Tbsp Pons capers, drained
3 Tbsp Pinoli pine nuts, toasted
3 Tbsp Italian parsley leaves
Score the cut side of the courgettes in a crosshatch pattern and sprinkle with salt. Set aside for 20 minutes to draw out excess moisture. Meanwhile make the anchoïade by blending the anchovies with the aioli until smooth. Set aside.
Preheat the oven to 200°C. Pat the courgettes dry with paper towels. Pour enough EVOO to coat the bottom of a large oven-proof frying pan, and heat until shimmering hot. Add the courgettes, cut side down in the oil and turn down the heat to medium. Cook for 2-3 minutes until well browned. Turn the courgettes over then transfer the pan to the oven. Roast for 10-15 minutes or until the courgettes are very tender. Serve topped with anchoïade; and scattered with capers, pine nuts and parsley.
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